Photo: Anna Pelzer
Quail, poached and roasted with warm egg yolk and asparagus salad
16 ingredients
2 hr + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
338
Calories
10g
Protein
31g
Fat
7g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Quail | not in our table | 0 |
| Truffle | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole quail
- 1 tsp transglutaminase powder (available from online suppliers)
- small bunch fresh thyme
- 1 tbsp olive oil
- 250g/9oz unsalted butter
- 1 tbsp white wine vinegar
- 1 bunch fat green asparagus
- 1 bunch white asparagus
- 1 bunch thin asparagus
- 4 organic free-range eggs
- 100g/3½oz truffle
- 1 punnet asparagus
- 1 bunch watercress
- small bunch fresh chervil
- small bunch flatleaf parsley
- micro herbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes